Roasted Persimmons and Burrata
Recipe courtesy of Tiffani Thiessen
6 whole persimmons; washed
1/2 tablespoon olive oil
3 oz fresh burrata
Preheat oven 350 degrees.
Slice persimmons into wedges. In a medium bowl, toss persimmons with olive oil and season with salt. Spread persimmons wedges into a single layer on a parchment lined baking sheet. Roast for about 30 minutes, flipping half way through so that both sides are evenly browned.
While the persimmons are roasting, slightly tear the fresh burrata on a serving platter.
Place the roasted persimmons next to the burrata and drizzle burrata with balsamic reduction. Serve while persimmons are warm either by itself or on a toasted baguette.
Photography by Rebecca Sanbria